Greek Lemon Chicken Potatoes: A Delicious & Easy Recipe

Greek Lemon Chicken Potatoes: Prepare to be transported to the sun-drenched shores of the Mediterranean with this incredibly flavorful and surprisingly easy one-pan recipe! Imagine tender, juicy chicken infused with bright lemon and fragrant herbs, nestled amongst perfectly roasted potatoes that have soaked up all those delicious pan juices. This isn’t just dinner; it’s an experience!

This dish draws inspiration from the heart of Greek home cooking, where simple, fresh ingredients are transformed into culinary masterpieces. Lemon, a staple in Greek cuisine, adds a zesty brightness that perfectly complements the richness of the chicken and the earthiness of the potatoes. While variations exist across different regions and families, the core elements of lemon, herbs, and olive oil remain constant, reflecting the country’s abundant natural resources and culinary traditions.

What makes Greek Lemon Chicken Potatoes so universally loved? It’s the perfect combination of flavors and textures. The chicken is incredibly moist and flavorful, the potatoes are crispy on the outside and fluffy on the inside, and the lemon sauce ties everything together in a symphony of deliciousness. Plus, the convenience of cooking everything in one pan means less cleanup and more time to enjoy your meal! Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing dish for a special occasion, this recipe is sure to become a new favorite.

this Recipe

Ingredients:

• For the Chicken:
• 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/2 cup chicken broth
• 1/4 cup lemon juice, freshly squeezed
• Zest of 1 lemon
• For the Potatoes:
• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1/2 cup chicken broth
• 1/4 cup lemon juice, freshly squeezed
• Zest of 1 lemon
• For the Lemon-Garlic Sauce:
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup lemon juice, freshly squeezed
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (optional, for a touch of sweetness)
• 1 tablespoon chopped fresh parsley, for garnish
• Salt and freshly ground black pepper to taste

Preparing the Chicken and Potatoes:

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps them brown better. Season generously with salt, pepper, oregano, and thyme. Don’t be shy with the seasoning!
2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear for 5-7 minutes, or until golden brown and crispy. Flip and sear for another 3-5 minutes on the other side. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: Add the chopped onion to the skillet and cook over medium heat for 5-7 minutes, or until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Deglaze the Pan: Pour in the 1/2 cup of chicken broth and scrape up any browned bits from the bottom of the skillet. This adds tons of flavor to the sauce.
5. Add Lemon Juice and Zest: Stir in the lemon juice and lemon zest. Bring the mixture to a simmer.
6. Prepare the Potatoes: While the chicken is searing, prepare the potatoes. Peel and cut them into 1-inch chunks.
7. Add Potatoes to the Skillet: Add the potatoes to the skillet with the onion and garlic mixture. Toss to coat them in the flavorful sauce. Season with salt, pepper, oregano, and thyme.
8. Nestle the Chicken: Place the seared chicken pieces on top of the potatoes, arranging them so they are mostly submerged in the liquid.

Baking the Chicken and Potatoes:

1. Bake: Cover the skillet or Dutch oven with a lid or tightly with aluminum foil. Bake in a preheated oven at 400°F (200°C) for 45 minutes.
2. Remove Lid and Continue Baking: Remove the lid or foil and continue baking for another 20-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and golden brown. If the chicken starts to brown too quickly, you can loosely tent it with foil.
3. Check for Doneness: Use a meat thermometer to ensure the chicken is cooked through. The potatoes should be easily pierced with a fork.

Making the Lemon-Garlic Sauce:

1. Sauté Garlic: While the chicken and potatoes are baking, prepare the lemon-garlic sauce. Heat 1/4 cup of olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned.
2. Add Broth and Lemon Juice: Pour in the 1/2 cup of chicken broth and the 1/4 cup of lemon juice. Bring the mixture to a simmer.
3. Whisk in Dijon Mustard and Honey (Optional): Whisk in the Dijon mustard and honey (if using). Simmer for 2-3 minutes, or until the sauce has slightly thickened.
4. Season: Season the sauce with salt and pepper to taste.
5. Add Parsley: Stir in the chopped fresh parsley.

Serving:

1. Rest: Once the chicken and potatoes are done baking, remove them from the oven and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
2. Serve: Spoon the chicken and potatoes onto plates. Drizzle generously with the lemon-garlic sauce.
3. Garnish (Optional): Garnish with extra fresh parsley or a lemon wedge, if desired.

Tips for the Best Greek Lemon Chicken and Potatoes:

• Use Bone-In, Skin-On Chicken: This type of chicken stays moist and flavorful during baking. The skin also crisps up beautifully.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to use two skillets or Dutch ovens to avoid overcrowding. Overcrowding can prevent the chicken and potatoes from browning properly.
• Adjust Baking Time: Baking time may vary depending on your oven. Use a meat thermometer to ensure the chicken is cooked through.
• Make Ahead: You can prepare the chicken and potatoes ahead of time and store them in the refrigerator for up to 24 hours. Add a little extra chicken broth before baking to prevent them from drying out.
• Customize the Flavors: Feel free to add other vegetables to the skillet, such as bell peppers, zucchini, or carrots. You can also adjust the amount of lemon juice and garlic to your liking.
• Fresh Lemon Juice is Key: Bottled lemon juice just doesn’t compare to the bright, fresh flavor of freshly squeezed lemon juice.
• Don’t Skip the Lemon Zest: The lemon zest adds an extra layer of citrusy flavor that really elevates the dish.
• Crispy Skin Secret: For extra crispy chicken skin, you can broil the chicken for the last few minutes of baking. Watch it carefully to prevent burning!
• Resting is Important: Letting the chicken rest before serving allows the juices to redistribute, resulting in more tender and flavorful meat.

Variations:

• Add Vegetables: Toss in some bell peppers, zucchini, or carrots with the potatoes for a more complete meal.
• Use Different Herbs: Experiment with other Mediterranean herbs like rosemary or marjoram.
• Make it Spicy: Add more red pepper flakes or a pinch of cayenne pepper for a spicier kick.
• Add Feta Cheese: Crumble some feta cheese over the chicken and potatoes before serving for a salty and tangy flavor.
• Serve with a Side Salad: A simple Greek salad or a green salad with a lemon vinaigrette is the perfect accompaniment to this dish.

Storage:

• Refrigerate: Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat in the oven at 350°F (175°C) until heated through, or in the microwave. Add a little chicken broth to prevent them from drying out.

Conclusion:

This Greek Lemon Chicken and Potatoes recipe isn’t just another meal; it’s a vibrant, flavorful journey to the Mediterranean, right in your own kitchen. The bright, zesty lemon marinade infuses every bite of the chicken and potatoes with a refreshing tang, perfectly balanced by the savory herbs and garlic. The result? A dish that’s both comforting and exciting, simple enough for a weeknight dinner but impressive enough for a weekend gathering. I truly believe this is a must-try recipe for anyone who loves delicious, easy-to-make food.

What makes this recipe so special is its versatility. While the classic combination of chicken and potatoes is undeniably satisfying, there are so many ways to make it your own. For a lighter meal, try using boneless, skinless chicken breasts instead of thighs. Or, if you’re feeling adventurous, add some Kalamata olives and feta cheese during the last 15 minutes of baking for an extra burst of authentic Greek flavor.

Serving Suggestions:

* Serve it alongside a fresh Greek salad with a generous drizzle of olive oil and a sprinkle of oregano.
* A dollop of creamy tzatziki sauce is the perfect complement to the lemony chicken and potatoes.
* For a heartier meal, add a side of crusty bread to soak up all the delicious pan juices.
* Consider serving with roasted asparagus or green beans for added nutrients and color.
* Leftovers are fantastic! Enjoy them cold in a salad, or reheat them for a quick and easy lunch.

Variations:

* Lemon Herb Marinade Boost: Experiment with different herbs in the marinade. Rosemary, thyme, or even a pinch of red pepper flakes can add a unique twist.
* Vegetarian Option: Substitute the chicken with firm tofu or chickpeas for a delicious vegetarian version. Be sure to adjust the cooking time accordingly.
* One-Pan Wonder: Add other vegetables like bell peppers, onions, or zucchini to the pan for a complete one-pan meal.
* Grilling Option: Marinate the chicken and potatoes as directed, then grill them for a smoky flavor.
* Slow Cooker Adaptation: For a hands-off approach, adapt this recipe for your slow cooker. Simply place the chicken and potatoes in the slow cooker, pour the marinade over them, and cook on low for 6-8 hours.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The key to success is using fresh, high-quality ingredients and not being afraid to experiment with different flavors. The bright lemon flavor really makes this Greek lemon chicken potatoes recipe stand out.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the taste of Greece. I can’t wait to hear what you think! Please, try this recipe and share your experience in the comments below. Let me know what variations you tried, what sides you served it with, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me continue to create delicious and easy-to-follow recipes that you’ll love. Happy cooking!